There is nothing quite like a hearty soup to warm your bellies and soul. Rustic Tortellini Soup with Italian Sausage and Kale will help get us warm and full until the warm weather is back. #ilovesummer lol
This tortellini soup is quick and easy to make, hearty and will feed a crowd. I like to freeze half of it when I just make it for Justin and me so that we can have a freezer meal ready and waiting on us for those days I either don't have time to cook or frankly just too tired too.
PS - see below for how I like to freeze this soup!
Bless you freezer. I love you dearly.
Lets make soup!
Ingredients Needed
- 1 Pound Italian Sausage
- 1 Onion
- 3 Cloves of Garlic
- 28 Ounces Canned Crushed Tomatoes
- 28 Ounces Canned Diced Tomatoes
- 32 Ounces Chicken Stock
- 4-5 Handfuls Kale
- 10 ounces Cheese Tortellini
- Pinch Red Pepper Flakes
- ¼ Teaspoon White Pepper
- ½ Teaspoon Salt
- 1 Teaspoon Italian Seasoning
How to Make
- First, start by browning the Italian sausage until fully cooked - making sure to break into smaller pieces as you go. Remove from your pot onto a plate lined with paper towels to drain.
- Next, we will saute the onion in the leftover grease from the sausage just until soft, then add garlic cooking for another couple minutes.
- The next steps are just adding ingredients and stirring. 🙂 Add the cans of tomatoes and stock. Stir and bring to a simmer. Then add back in the cooked sausage, spices, and kale -- one handful at a time. Stir in between adding the kale so it can slowly wilt.
- The last thing you will add is tortellini. Place a lid on the pot and cook for 8-10 minutes until the tortellini is fully cooked and
wha -laa - dinner is served!
Add a sprinkle of parmesan and cozy up next to the fire with your favorite show and BFF. This soup will warm your soul and leave you full & satisfied.
You HAVE to eat this soup with a big hearty piece of toasty sourdough with butter on it. This soup is totally dipping worth for crusty bread and makes it even more cozy and comforting!
Since this is loaded with kale and veggies, plus pretty filling because of the tortellini, I like to just serve this by itself (with the bread of course). I feel like the "salad" is kinda in the soup already lol. ?♀️
How to Store and Reheat
This soup will last up to 5 days in the fridge. Just store the leftovers in the fridge.
You can reheat on the stove or on the microwave. Just a heads up. The tortellini will continue to absorb liquid and will get bigger and not hold its shape. But it still will taste equally as good!
How to Freeze
To freeze this soup make the recipe in its entirety but leave out the tortellini. I find it best to vacuum seal soup so it can stay as fresh as possible. I use Vesta Precision Chamber Vacuum Sealer for soups and liquids (affiliate link - use the code SOUTHERNSOUL for 10% off any Vesta Precision purchase). This will be able to last in the freezer for up to 2 years.
If you don't vacum seal, store in a freezer safe air tight container or zip top bag (make sure to lay the bag on it's side when freezing so it freezes flat). Keep in the fridge for up to 6 months.
To reheat, thaw in the fridge for 24 hours before. Place in a pot on medium heat on the stove and bring to a boil. Once at a boil, add in the tortellini and cook for 8-10 minutes until cooked and then enjoy!
Recipe
Rustic Tortellini Soup with Italian Sausage and Kale
- Total Time: 50 minutes
- Yield: 8-12
Description
Rustic Tortellini Soup with Italian Sausage and Kale is hearty & full of flavor. Not your typical soup but will have you coming back for more time after time.
Ingredients
- 1 Pound Italian Sausage
- 1 Onion - diced
- 3 Cloves of Garlic
- 28 Ounces Canned Crushed Tomatoes
- 28 Ounces Canned Diced Tomatoes
- 32 Ounces Chicken Stock
- 4-5 Handfuls Kale
- 10 Ounces Cheese Tortellini
- Pinch Red Pepper Flakes
- ¼ Teaspoon White Pepper
- ½ Teaspoon Salt
- 1 Teaspoon Italian Seasoning
Instructions
- In a large pot set on medium, begin to cook and brown your Italian sausage - making sure to break up into small bites as you go.
- Once fully browned, remove from the pot onto a plate lined with paper towels to drain.
- Dice 1 onion and add to the pot. The remaining fat and bits from the sausage will be used to help cook and sauté the onions. Sauté for 5-7 minutes until soft and translucent. Add in the garlic that has been minced. Cook for another 1-2 minutes.
- Add in the crushed tomatoes, diced tomatoes, and chicken stock. Bring the mixture up to a simmer or low boil.
- Add the sausage back into the pot. Start to add in the kale 1 handful at a time. Add in one handful and stir until wilted. Add in the next repeating the same steps until all the kale has been added and wilted. Add in the spices.
- Cover the pot and let simmer for 10-15 minutes.
- Remove the lid and add in the tortellini. Place the lid back on and cook for 10 minutes or until the tortellini has cooked all the way through.
- Scoop into bowls and top with parmesan. Enjoy!
Notes
- Leftover soup can be enjoyed for up to 3-5 days.
How to Freeze
- To freeze this soup make the recipe in its entirety but leave out the tortellini. I find it best to vacuum seal soup so it can stay as fresh as possible. I use Vesta Precision Chamber Vacuum Sealer for soups and liquids (affiliate link - use the code SOUTHERNSOUL for 10% off any Vesta Precision purchase). This will be able to last in the freezer for up to 2 years.
- If you don't vacum seal, store in a freezer safe air tight container or zip top bag (make sure to lay the bag on it's side when freezing so it freezes flat). Keep in the fridge for up to 6 months.
- To reheat, thaw in the fridge for 24 hours before. Place in a pot on medium heat on the stove and bring to a boil. Once at a boil, add in the tortellini and cook for 8-10 minutes until cooked and then enjoy!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 284
- Sugar: 6.6 g
- Sodium: 700.3 mg
- Fat: 12.1 g
- Carbohydrates: 33 g
- Fiber: 2.9 g
- Protein: 13 g
- Cholesterol: 33.5 mg
